CA2485497A1 - Process for manufacture of aerated confections with dry blend of sugar and gelatin - Google Patents
Process for manufacture of aerated confections with dry blend of sugar and gelatin Download PDFInfo
- Publication number
- CA2485497A1 CA2485497A1 CA002485497A CA2485497A CA2485497A1 CA 2485497 A1 CA2485497 A1 CA 2485497A1 CA 002485497 A CA002485497 A CA 002485497A CA 2485497 A CA2485497 A CA 2485497A CA 2485497 A1 CA2485497 A1 CA 2485497A1
- Authority
- CA
- Canada
- Prior art keywords
- gelatin
- sucrose
- process according
- dry
- dry blend
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 108010010803 Gelatin Proteins 0.000 title claims abstract 41
- 229920000159 gelatin Polymers 0.000 title claims abstract 41
- 239000008273 gelatin Substances 0.000 title claims abstract 41
- 235000019322 gelatine Nutrition 0.000 title claims abstract 41
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract 41
- 239000000203 mixture Substances 0.000 title claims abstract 22
- 238000000034 method Methods 0.000 title claims abstract 17
- 235000009508 confectionery Nutrition 0.000 title claims abstract 6
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract 24
- 229930006000 Sucrose Natural products 0.000 claims abstract 24
- 239000005720 sucrose Substances 0.000 claims abstract 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 6
- 230000000887 hydrating effect Effects 0.000 claims abstract 4
- 238000010438 heat treatment Methods 0.000 claims abstract 3
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 239000000243 solution Substances 0.000 claims 10
- 239000002245 particle Substances 0.000 claims 9
- 239000002002 slurry Substances 0.000 claims 3
- 239000007787 solid Substances 0.000 claims 3
- 239000007864 aqueous solution Substances 0.000 claims 2
- 239000012141 concentrate Substances 0.000 claims 2
- 150000002016 disaccharides Chemical class 0.000 claims 2
- 150000002772 monosaccharides Chemical class 0.000 claims 2
- 229920001542 oligosaccharide Polymers 0.000 claims 2
- 150000002482 oligosaccharides Chemical class 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 1
- 241001307241 Althaea Species 0.000 abstract 6
- 235000006576 Althaea officinalis Nutrition 0.000 abstract 6
- 235000001035 marshmallow Nutrition 0.000 abstract 6
- 235000014510 cooky Nutrition 0.000 abstract 1
- 239000000945 filler Substances 0.000 abstract 1
- 238000006317 isomerization reaction Methods 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicinal Preparation (AREA)
Abstract
The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating.
The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e.g., for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.
The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e.g., for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.
Claims (20)
1. A process for preparation of aerated, gelatin-containing confections comprising:
(a) heating a mixture of mono, di and oligosaccharides in water to fully dissolve all sugar and concentrate the mixture and obtain a concentrated sugar solution;
(b) cooling the concentrated sugar solution;
(c) separately mixing dry sucrose and dry gelatin to form a dry blend;
(d) hydrating the dry blend of sucrose and gelatin to form a slurry of essentially completely hydrated gelatin in a sucrose solution;
(e) heating the slurry sufficiently to dissolve the gelatin and form an aqueous solution of sucrose and gelatin;
(f) admixing the aqueous solution of sucrose and gelatin with concentrated sugar solution to prepare a confection composition; and (g) aerating the confection composition.
(a) heating a mixture of mono, di and oligosaccharides in water to fully dissolve all sugar and concentrate the mixture and obtain a concentrated sugar solution;
(b) cooling the concentrated sugar solution;
(c) separately mixing dry sucrose and dry gelatin to form a dry blend;
(d) hydrating the dry blend of sucrose and gelatin to form a slurry of essentially completely hydrated gelatin in a sucrose solution;
(e) heating the slurry sufficiently to dissolve the gelatin and form an aqueous solution of sucrose and gelatin;
(f) admixing the aqueous solution of sucrose and gelatin with concentrated sugar solution to prepare a confection composition; and (g) aerating the confection composition.
2. A process according to claim 1 wherein the concentrated sugar solution has a solids content of at least 75% by weight.
3. A process according to claim 1 wherein the water for hydrating the gelatin is added at a temperature of less than about 40°C and the hold time is at least about 10 minutes.
4. A process according to claim 1 wherein the gelatin and sucrose solution is heated to a temperature of up to about 75°C.
5. A process according to claim 1 wherein the dry gelatin is granulated and has a particle size of less than 8 mesh.
6. A process according to claim 5 wherein the dry gelatin is granulated and has a particle size of less than 20 mesh.
7. A process according to claim 6 wherein the dry gelatin is granulated and has a particle size of about 40 mesh or less.
8. A process according to claim 1 wherein the dry gelatin and dry sucrose are granulated to about the same particle sizes.
9 A process according to claim 8 wherein the dry gelatin is granulated and has a particle size of less than 20 mesh.
10. A process according to claim 1 wherein the mixture comprising , mono, di and oligosaccharides was heated in water to fully dissolve all sugar and concentrate the mixture to obtain a concentrated sugar solution having solids content of at least 75% by weight
11. A process according to claim 10 wherein the mixture is heated to obtain a concentrated sugar solution having solids content of from 80% to 85% by weight.
12. A process according to claim 1 wherein the slurry is heated to a temperature of at least 65°F and maintained at that temperature, prior to subsequent processing.
13. A process according to claim 1 wherein the concentrated sugar solution is cooled to a temperature of less than 80°C by the addition of water or an aqueous sucrose solution.
14. A process according to claim 1 wherein the sucrose and gelatin are present in the dry blend of sucrose and gelatin at a weight ratio of from about 3:1 to about 25:1.
15. A process according to claim 11 wherein the sucrose and gelatin are present in the dry blend of sucrose and gelatin at a weight ratio of from about 4:1 to about 20:1.
16. A dry blend of sugar and gelatin comprising sucrose and gelatin at a weight ratio of from about 4:1 to about 20:1, wherein the sucrose and gelatin have about the same particle sizes of less than 8 mesh.
17. A dry blend of sugar and gelatin according to claim 16 wherein the sucrose and gelatin are present in the dry blend of sucrose and gelatin at a weight ratio of from about 4:1 to about 20:1.
18. A dry blend of sugar and gelatin according to claim 16 wherein the sucrose and gelatin are present in the dry blend of sucrose and gelatin at a weight ratio of from about 4:1 to about 20:1 and the gelatin is granulated and has a particle size of less than 20 mesh.
19. A dry blend of sugar and gelatin according to claim 16 wherein the sucrose and gelatin are present in the dry blend of sucrose and gelatin at a weight ratio of from about 4:1 to about
20:1 and the gelatin is granulated and has a particle size of 40 mesh or less.
20. A dry blend of sugar and gelatin according to claim 16 wherein the sucrose and gelatin are present in the dry blend of sucrose and gelatin at a weight ratio of from about 4:1 to about 20:1 and the sucrose and gelatin are both granulated to a particle size of less than 40 mesh.
20. A dry blend of sugar and gelatin according to claim 16 wherein the sucrose and gelatin are present in the dry blend of sucrose and gelatin at a weight ratio of from about 4:1 to about 20:1 and the sucrose and gelatin are both granulated to a particle size of less than 40 mesh.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10/695,469 US7329428B2 (en) | 2003-10-28 | 2003-10-28 | Process for manufacture of aerated confections with dry blend of sugar and gelatin |
| US10/695,469 | 2003-10-28 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2485497A1 true CA2485497A1 (en) | 2005-04-28 |
| CA2485497C CA2485497C (en) | 2012-10-16 |
Family
ID=34522801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2485497A Expired - Fee Related CA2485497C (en) | 2003-10-28 | 2004-10-20 | Process for manufacture of aerated confections with dry blend of sugar and gelatin |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US7329428B2 (en) |
| CA (1) | CA2485497C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7700144B2 (en) * | 2005-07-19 | 2010-04-20 | Nellson Nutraceutical Llc | Process for preparing an aerated food product comprising protein and fiber |
| DE102014108502A1 (en) * | 2014-06-17 | 2015-12-17 | Gelita Ag | Composition in the form of compacted particles and their use |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2851364A (en) * | 1956-06-21 | 1958-09-09 | Foremost Dairies Inc | Gelatin product and process of manufacture |
| US3067036A (en) * | 1959-12-14 | 1962-12-04 | Gen Foods Corp | Gelatin dessert composition and method of preparing the same |
| US3362830A (en) * | 1966-04-04 | 1968-01-09 | American Mach & Foundry | Preparation of water soluble product |
| US3734745A (en) * | 1970-11-23 | 1973-05-22 | Gen Foods Corp | Multi-layered, multi-colored desserts |
| FR2167197B1 (en) * | 1972-01-10 | 1974-06-21 | Pont Brule Sa | IMPROVED COMPOSITIONS CONTAINING GELATIN |
| US4338350A (en) * | 1980-10-22 | 1982-07-06 | Amstar Corporation | Crystallized, readily water-dispersible sugar product |
| US4571346A (en) * | 1984-08-01 | 1986-02-18 | General Foods Corporation | Method for producing cold-water soluble gelatin dessert mixes and products therefrom |
| US5532017A (en) * | 1994-11-14 | 1996-07-02 | Favorite Brands International, Inc. | Melt restricted marshmallow |
| FI108395B (en) * | 1996-09-27 | 2002-01-31 | Suomen Sokeri Oy | Gel-like gelatin product, its use in the manufacture of gel products and in the manufacture of gel products |
| US6180158B1 (en) * | 1998-06-12 | 2001-01-30 | General Mills, Inc. | Process for aerated confection |
| US6432460B1 (en) * | 1998-06-12 | 2002-08-13 | General Mills, Inc. | Food product and method of preparation |
-
2003
- 2003-10-28 US US10/695,469 patent/US7329428B2/en not_active Expired - Lifetime
-
2004
- 2004-10-20 CA CA2485497A patent/CA2485497C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CA2485497C (en) | 2012-10-16 |
| US20050089619A1 (en) | 2005-04-28 |
| US7329428B2 (en) | 2008-02-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20221020 |